These cookies are one of the first kinds that I changed over into allergy free.
Gee, can you guess why?? Yes, that’s right. Chocolate!!!! 🙂
Double Chocolate Brownie Cookies
I love the texture and the taste of these moist, chewy chocolaty cookies!!
These are the ultimate in satisfying that chocolate craving!! 🙂
Chocolate Brownie Cookies (Gluten Free/ Dairy Free)
1 1/3 c. coconut oil or  shortening
1 1/2 c. palm sugar (or desired granular sugar)
1 Tbsp. vanilla
3 eggs
2/3 c. cocoa
2 c. gluten free flour mix
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
up to 1/4 c. almond milk (or desired milk)
1 c. dairy free chocolate chips
Preheat oven to 325 degrees.
Cream shortening and sugar together; add vanilla and eggs. In another bowl mix dry ingredients together.
Start mixing dry into wet and add a little milk if needed. I usually end up adding almost a 1/4 c. Then stir in chocolate chips.
Drop by teaspoon onto a ungreased baking sheet and bake for 10-11 minutes.

You would never be able to guess that these are allergy free! I try to keep some in the freezer all the time!

Double Chocolate Brownie Cookies 2
Makes approximately 6 dozen cookies.
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10 comments on “Chocolate Brownie Cookies (Gluten Free/ Dairy Free)”

  1. YUMMMMY, I love chocolate! Got this pinned and tweeted! Thanks for linking up at Gluten Free Fridays!

  2. If I’m just trying to go dairy free, is AP flour ok to use and just leave out the xanthan gum? Also, just discovered dark chocolate almond milk at the store….I’m thinking double chocolate cookie brownies! Can I get an amen?!

    • If you use AP flour then yes leave out the xanthan gum and lower the amount of flour to 1 1/2-1 2/3 c. You want to consistency of cookie dough. And, yes I think that chocolate almond milk would be great!

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